Reviewed: Nov. 24, 2007

This recipe was well received at our Thanksgiving dinner. I did make some changes for ease of serving a crowd. After I halving the squash and removing the seeds, I sliced each half into quarter inch slices using an electric knife (amazingly easy!). Then I arranged the slices in a single layer on parchment lined baking sheets and baked at 350 degrees for about 25 minutes. I removed them from the oven and brushed with the apricot preserve/butter mixture and slipped the baking sheet under the broiler for a couple of minutes, or until brown.

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touixmuch

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 6, 2007

I have made this many times and everyone enjoys it.

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Cooking Level: Intermediate

Living In: Methuen, Massachusetts, USA

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Reviewed: Sep. 13, 2007

This is delicious! It is a nice change from brown sugar, I will make this one again.

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DEBBIEMAE

Cooking Level: Expert

Living In: Warren, Ohio, USA

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Reviewed: Mar. 27, 2007

This was just to sweet for us. Good recipe tho.

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burnscreek

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2007

This was really good! I am used to acorn squash with brown sugar and butter too, so this was a nice change of pace!.

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TENEKA

Cooking Level: Intermediate

Home Town: Rolla, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: Jan. 31, 2007

several people asked me for this recipe. the preserves and butter were nice but the way the squash was cooked was perfect. thanks. I will definately be keeping this one.

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JBBALUKONIS

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 20, 2006

I have only ever had acorn squash with brown sugar and butter, and so had my husband. We were both pleasantly surprised by this! A very delicious, not overly sweet flavor at all. My new favorite way to serve acorn squash!

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LUNA47

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Reviewed: Nov. 23, 2006

This is a great recipe! It takes a little longer to cook than given, and I leave out the salt, but I have made this twice and it is very good. My kids love it.

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5 users found this review helpful

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pamala

Cooking Level: Expert

Living In: Redwood Valley, California, USA

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Reviewed: Nov. 7, 2006

Wonderful! This recipe is so simple, yet really delicious!

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juliaveggie

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Reviewed: Oct. 22, 2006

This is an awesome recipe that combines sweet and savory so well. A great twist on an autumn classic.

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ChefLJ

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Reviewed: Sep. 24, 2006

Registered on this website just to rate this recipe. Absolutely delicious. A new family favorite!

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Libby S

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Reviewed: Jul. 11, 2006

My whole family liked this but I used butternut squash and had to bake it a little longer.

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bcm

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Reviewed: Feb. 4, 2006

Tasty, but had a difficult time getting the "meat" of the squash soft enough to scoop from the shell, so I baked it 15 minutes longer, let it set a bit, then cut each half into thirds. That made it much easier to handle, and made a better presentation

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SANDRAMAC

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Carrot River, Saskatchewan, Canada

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Reviewed: Oct. 26, 2004

Boy did I love this. Really easy and delicious. Used light apricot preserves and left out the butter -- didn't matter a bit. Still very sweet and delicious. I'll definately make this again!

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18 users found this review helpful